Preheat panini press on high setting. Spray with nonstick cooking spray. Place eggplant slices on press (you may have to do this in batches, depending on size of machine). Close top and grill for about two to three minutes or until eggplant is tender and has grill marks. Transfer slices off press; repeat as needed.

Reapply cooking spray to the panini press. Crack one egg into a glass, being careful not to break the yolk. Carefully pour egg onto center of hot press (if cooked too close to the edge of the press, the whites will run off before setting). Allow egg to set and cook until yolk is halfway cooked but still a bit runny, about three to four minutes. Repeat with remaining eggs (a large press can accommodate more than one egg at a time).

While eggs cook, combine tomatoes and cucumbers. Season with salt and pepper and a squeeze of fresh lemon juice.

To assemble, make a slit in the top of the pita, hollowing out a pocket inside the opening. Slather a spoonful of hummus inside pita, then stuff with two to three slices of eggplant. Add a few slices of pickles, a big spoonful of tomatoes and cucumbers, and then carefully slide a fried egg into pita. Drizzle with tahini or amba sauce if desired. Enjoy…but have napkins on hand!